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Unique event series at Aqua to celebrate the tenth anniversary of holding three MICHELIN-Stars

Wolfsburg, April 17, 2018 – Sven Elverfeld and Rasmus Kofoed wowed their guests with an exceptional menu at the fully-booked restaurant Aqua yesterday. As part of the ‘AquaX’ event series, the two three-star chefs served up culinary art of the highest quality in a four-hands dinner, impressing guests with dishes such as ‘marbled Hake‘ and ‘saddle of venison Waldorf’. This is the tenth consecutive year that Sven Elverfeld and his team have been awarded the highest possible rating of three MICHELIN stars. ‘AquaX’ celebrates this milestone with a series of top-class culinary events. After the successful event kick-off in March, Rasmus Kofoed from restaurant Geranium in Copenhagen, Denmark has visited Sven Elverfeld last night. Elverfeld and Kofoed met at the 2015 World’s 50 Best Restaurants award ceremony in London and will be working together for the first time. “Rasmus is an exceptional chef and the face of the modern Nordic Cuisine. I appreciate his accurate approach and his creativity,” comments Sven Elverfeld. “Sven, his team & Aqua have been an inspiration throughout the years. I feel honoured to have been invited to Wolfsburg and look forward to celebrate this success with the Aqua team and its guests,” enthuses Rasmus Kofoed. The two famous chefs and their teams will join forces to create an unique eight-course menu – the first of its kind in this exclusive combination.

Aside from Rasmus Kofoed, the following three-star chefs will also be attending:

18 May 2018 Gert de Mangeleer, Restaurant Hertog Jan, Bruges, Belgium
4-hands dinner with 8-course menu for 450 Euro per person*

29 May 2018 Niko Romito, Restaurant Reale, Castel di Sangro, Italy
6-course menu created by Niko Romito for 400 Euro per person*

04 June 2018 Jonnie Boer, Restaurant De Librije, Zwolle, the Netherlands
4-hands dinner with 8-course menu for 450 Euro per person*

26 June 2018 Paolo Casagrande, Restaurant Lasarte, Barcelona, Spain
7-course menu created by Paolo Casagrande for 425 Euro per person*

25 July 2018 Andreas Caminada, Restaurant Schauenstein, Fürstenau, Switzerland
4-hands dinner with 8-course menu for 450 Euro per person*

18 Oct. 2018 Norbert Niederkofler, Restaurant St. Hubertus, San Cassiano, Italy
4-hands dinner with 8-course menu for 450 Euro per person*

11. Jan. 2019 Corey Lee, Restaurant Benu, San Francisco, USA
8-course menu from Corey Lee & Sven Elverfeld for 495 Euro per person*

*Price includes aperitif, wine pairing, coffee, water & digestive

About Sven Elverfeld and the Aqua:

Chef de cuisine Sven Elverfeld has overseen the outstanding success of the Aqua from day one. Since 2000, Sven and his team have been creating culinary masterpieces for the restaurant’s discerning guests, receiving the first Guide MICHELIN star after just a year and a half. The second star followed in 2006 and the highest rating in the gourmet world, the three stars, were awarded for the first time in 2009. In many occasions, Sven Elverfeld’s creations are shaped by his culinary memories, with individual menus telling distinctly flavoured stories, each with its very own special character. Focussing on the intrinsic flavour of the diligently selected products and their inspired preparation, his creations stand out both for their simplicity and their refinement.

Overview of the Aqua’s current awards:
- 3 stars – Guide MICHELIN since 2009
- 19.5 points & 4 chef hats – Gault&Millau 2018
- 5 ‘F’s – top rating – Der Feinschmecker 2017
- 10 frying pans – top rating – Gusto 2017
- 5 cooking spoons – top rating – Aral Schlemmer Atlas 2018
- 5 chef hats – top rating – Der große Restaurantführer 2018
- Tipp*Service & Küche 5 diamonds – top rating – Varta Guide 2018
- Rank 70 in the extended World’s 50 Best Restaurants List 2017

About Rasmus Kofoed:
Danish born chef, Rasmus Kofoed, has received numerous awards and accolades throughout his career, including being a triple winner of the silver, gold and bronze medals of Bocuse d'Or, making him the most winning chef in Bocuse d'Or history. The man behind these accomplishments is someone who truly lives his passions and dreams on a daily basis. Inspired by a childhood spent in nature, followed by years of dedication in fine tuning his craft, chef Kofoed takes diners on a culinary discovery of his native homeland. His deep connection to the land, his respect of nature and his understanding of ingredients allows him to honor and elevate local ingredients into a beautiful tapestry of flavour profiles, textures and unique components.